Tuesday, February 28, 2017

Effortless Egg Salad

The hardest part of making egg salad may be peeling the eggs. Eliminate that step by baking the eggs.
I break the eggs into a parchment paper lined pan and bake at 350 F.
until the internal temperature reaches 160 F., for about 30 minutes. This
is not a good way to eat eggs with a fork, but a great way to cook the
eggs to be chopped for salad.

This recipe featuring 1 dozen eggs is made with colorful vegetables. The recipe features less mustard than many recipes, thus reducing the sodium. To make less, simply cut the recipe in half.

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The Meal Planner

After years of planning meals for 1000+, I'm having a ton of fun planning meals for two. I remain active in the Academy of Nutrition and Dietetics, teach in the lifelong learning program and conduct farmers market culinary demos during the outdoors season.